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Butternut Squash Chowder

Reviews for Butternut Squash Chowder

4.6 out of 5

3 total review(s)

Prep Time:
25 minutes

Cook Time:
35 minutes

Servings:
8

Chowder has a long-standing reputation as a communal dish. It is said to have originated in 16th-century French seacoast towns, where local fishermen would contribute part of the days catch to a stew that was shared by the entire village. The stew derives its name from the vessel in which it was cooked: a large pot known as a chaudière. Over time, chowder became synonymous with a type of thick, hearty soup that can be prepared with a variety of ingredients. Like our butternut squash version, classic chowders typically include chunks of potatoes or other vegetables, which add texture and substance.

Directions:

In a large Dutch oven over medium heat, cook the bacon, stirring frequently, until crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towellined plate. Set aside.

Pour off all but 1 Tbs. of the fat from the pan and return the pan to medium heat. Add the onion, celery, bay leaf, chopped sage, the 4 tsp. salt and the 1 tsp. pepper and cook, stirring occasionally, just until the vegetables are soft, 5 to 6 minutes. Stir in the potatoes, cover and cook, stirring occasionally, for 3 minutes.

Add the wine and simmer, stirring to scrape up the browned bits, for 1 to 2 minutes. Add the broth and bring just to a boil. Reduce the heat to low and gently simmer until the potatoes are tender, about 12 minutes.

Add the butternut squash puree and bacon and simmer for 5 minutes. Stir in the cream and adjust the seasonings with salt and pepper. Remove the bay leaf and discard.

Make-Ahead Tips: Make the soup (withholding the cream) up to 1 day in advance. Cool to room temperature, then cover and refrigerate until just before serving time. When reheating the soup, stir in the cream.